Oven Baked Pumpkin Risotto

Oven Baked Pumpkin Risotto

For creamy risotto without any stirring, cook it in the oven instead of the stovetop. This risotto has fall's favorite flavors – pumpkin, sage and pumpkin pie spice.
10m
PREP TIME
35m
COOK TIME
287
CALORIES
9
INGREDIENTS

Servings: 4

Ingredients

INSTRUCTIONS

  • 1 Preheat oven to 425°F. Heat oil in large ovenproof saucepan or Dutch oven on medium heat. Add onion; cook and stir 5 minutes or until tender. Stir in rice. Cook and stir 1 minute to toast rice.
  • 2 Stir in pumpkin, pumpkin pie spice blend extract, sage and garlic powder. Add 3 cups of the warm chicken broth; mix well. Bring to boil. Cover.
  • 3 Bake 20 to 25 minutes or until most of the liquid is absorbed. Remove from oven. Add remaining 1 cup broth and Parmesan cheese; mix well. Serve with additional cheese, if desired.

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NUTRITION INFORMATION

(per Serving)

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